Taco Salad with Homemade New Mexico Queso

Recipe From: Cathleen Burns and Caitie Bump  **Pinky's Special**
Salad- Cut up lettuce and pile on pinto beans, smashed chips, ground beef and queso!
Pinto beans- Wash beans.  Place half the bag in a crock pot filled with water.  Add garlic salt for seasoning.  Cook for 3 hours on high or until no longer hard.
Ground beef- cook beef, add taco seasoning and continue cooking per directions on back of taco seasoning package (I use Taco Bell seasoning)
Queso- **Pinky's Special** On medium heat in a Teflon pan, melt 1 stick of butter (1/2 C) and add 1/2 onion finely chopped.  Add 1C whipping cream and one 1lbs package of Velveeta Cheese (cut up in small squares).  Add several small cans of chopped green chile (depending on how spicy you want the queso.  I use 2 cans for medium spiciness. You can also use frozen Bueno Chile or a jar of THICK green chile salsa). Cook until thick (about 15 minutes).  Make sure you stir queso often so it does not stick to the bottom of the pan.
Total Time: 30 minutes
Rating:
The Pink Chef- 10
Hubby Rating- 10
Presentation- 8
Dishes- 5
Left overs- 4
Changes I made while cooking:  I used cabbage and lettuce for the salad
Thoughts while cooking:  "MMM this queso reminds me of Mom!"
Impressions while eating:  "This queso really makes this dish!"
Changes you can make:  You can use cut up taco shells or Frito's (something we called Plato Loco in New Mexico when I was growing up).  You can use ground turkey instead of beef for less calories or you can add sour cream for more calories =)  I would not use cabbage again.
Ingredients to use later in the week: 1/2 onion, whipping cream, pinto beans, lettuce, chips

Since this dish is pretty healthy you can make this salad nice and big!
Add lot's of lettuce and beans and just enough queso for taste....unless
you want to slather on the queso and make it taste even better ;-)

Bump's Weekly Review (4/18-4/24)

Happy Easter!  He has Risen!

This was a very successful week for my recipes!  Everything I made was really good!  Stephen did a lot of grilling.  Again, we have SO many leftovers!  Anyone want to come over for dinner???

This last week was filled with organizing and getting ready for the move (although we still have a long way to go!).  Easter was spent eating good food and hanging out with good friends!  I felt Kelsey hiccup for the first time...it was amazing!  She is still too little for Stephen to feel her =(  He really wants too!  I feel her most when I take a bath and at night in bed.

I'm going to go through the pantry and decide what recipes I should make this week (going to try and use all of the ingredients up before we move).  This will include taco salad and Jambalaya!  No sweets this week since I ate about a months worth of sweets on Easter morning Cinnamon Rolls!  

The baby shower is this Saturday....I can't wait!  We are going to use our new video camera and also take lot's of pictures that I will be sure to post!  My mom flies in on Friday...wahoo!  Can't wait to see her!  

Easter morning...21 weeks pregnant!  

  

Bacon Cheddar Deviled Eggs

Recipe From:  Allrecipes.com
http://allrecipes.com/Recipe/Bacon-Cheddar-Deviled-Eggs/Detail.aspx







Total Time:  1 hour
Rating:
The Pink Chef- 8
Hubby Rating- 9
Presentation- 8
Dishes- 4
Leftovers- 10+
Changes I made while cooking:  I boiled the eggs the night before and made the "inside" part about 7 hours before we ate them. I added Paprika for decoration.
Thoughts while cooking:  "ewww I hate the smell of eggs!!!"
Impressions while eating:  "These deviled eggs are way better with bacon...but then again, what isn't way better with bacon?"  "I can't taste the cheddar"
Changes I would make: I would make these right before you eat them otherwise they get a little slimy (If you have read my other posts you know that I hate slimy eggs!!!).  I would add more cheddar so you can taste it.
Ingredients to use later in the week:  Mayo, bacon, cheddar cheese, mustard

Famous Yeast Cinnamon Rolls

Recipe:  Cathleen Burns **Pinky's Special**







These Cinnamon Rolls are famous in our family!  They take a long time, but are totally worth every minute (and why we only make them on special holidays...although Stephen claims they should be made on all holidays including "Childhood Obesity Awareness Day" haha).  They are probably your entire days worth of calories....but SOOO worth it!

"Mom's Baking tip: always use jumbo eggs"

The night before:  Mix 4C flour, 3.4oz of INSTANT vanilla pudding, 1/2 C sugar, and 2 tsp salt.  On stove heat up 2C Vit D milk (if you're gonna go big...go all the way!) until it's warm (not hot!).  Make 2 pkg's dry yeast with sugar addition to insure yeast will rise (see back of pkg) in a small bowl.  In a new bowl  mix 2 beaten eggs, 1/2 C oil, and 1/2 C sugar.  Mix warm milk in.  Mix flour mixture in a little at a time.  Mix yeast in.  Add 3C flour (1C at a time).  Let rise 1 hour (I usually let it rise at least 3 hours).  Break dough into two balls.  Roll ball out and spread enough melted butter to lightly moisten dough.  Sprinkle a large amount of cinnamon sugar and brown sugar.  Roll into a burrito shape.  Slice into 1-2 in. individual pieces (vertically).  Place on ungreased pan.  Cover and put in fridge over night.
The morning you want to eat them:  Take pans out, uncover, and let rise for 20min-1 hour to rise again.
When ready to eat:  Cook at 350 for 15 min (slightly doughy on inside).
Icing:  Beat 3C powdered sugar, 1/3 C soft butter, 1.5 tsp vanilla, 2 tbs Vit D milk, and a dash on salt.
Total Time: Prep the night before is 2-3 hours including time to let dough rise, time to rise in the AM 20min-1hour, and cook time is 15 min.  Total of 4 hours and 15 min.
Rating:
The Pink Chef- 10
Hubby Rating- 10
Presentation- 10
Dishes- 7
Leftovers- 10+
Changes I made while cooking: I greased the pans even though the recipe said "place on ungreased pans"...I should not have doubted my Mom!!!  They stuck a little to the pans =(
Thoughts while cooking:  "This is so worth the work!"  "This isn't the same without a house full of family"
Impressions while eating: ....there are no words for these!!!  AMAZING!
Changes I would make:  Do NOT grease the pan!
Ingredients to use later in the week:  flour, yeast, milk, powdered sugar

Spicy Sausage Shepherd's Pie and Pineapple Upside-Down Cake

Recipe From: Rachael Ray and Allrecipes.com







Shepard's Pie- http://www.rachaelraymag.com/Recipes/Spicy-Sausage-Shepherd-s-Pie
Pineapple Upside-Down Cake- http://allrecipes.com/Recipe/Pineapple-Upside-Down-Cake-VII/Detail.aspx
Total Time: 1 hour
Rating: 
The Pink Chef- Shepard's Pie 8 and Pineapple cake 10
Hubby Rating- 9 and 9
Presentation- Shepard's Pie 5 and Pineapple cake 9
Dishes- 8
Leftovers- 5+
Changes I made while cooking:  I did not use horseradish in the Shepherd's Pie (only because I could not find it in the store...where do they keep that stuff?), I added cheese to the Shepard's Pie for the last 15 min of cooking and garlic salt, I did not use cherries on the Pineapple Upside-Down Cake (b/c I do not like maraschino cherries...I know, I'm the only person on the planet that doesn't like them haha).
Thoughts while cooking: "I hate chopping things."  "I have never cooked anything in a iron skillet in the oven before....can you put pans in the oven that have non-stick stuff on them?"
Impressions while eating: "This tastes much better than it looks!"
Changes I would make:  The cheese and the garlic salt were a good (and needed) addition to the Shepard's Pie.  The Pineapple Upside-Down cake was perfect!!!!
Extra ingredients for later in the week:  cream, 1/2 head cabbage, garlic cloves

Better Than 'In-N-Out' Hamburgers

Recipe From: Allrecipes.com and Caitie Bump







Sauce- http://allrecipes.com/Recipe/Special-Hamburger-Sauce/Detail.aspx
Hamburgers- mix ground beef with dry onion soup mix and shape into patties...yes, that easy!
Total Time: 40 minutes
Rating:
The Pink Chef- 10
Hubby Rating- 9
Presentation- 8
Dishes- 3
Leftovers- 3
Changes I made while cooking: I didn't really make any changes this time
Thoughts while cooking:  "This sauce is a very strange color..."
Impressions while eating:  "This is better than In-N-Out!!!  Why spend the money?"
Changes I would make:  I actually would not make any...this was a great recipe!
Ingredients to use later in the week: Mayo, french dressing, and pickle relish

Snow Covered Crunch Bars

Recipe From:  Allrecipes.com
http://allrecipes.com/Recipe/Snow-Covered-Crunch-Bars/Detail.aspx





Total Time: 30 min to prep and 1 hour in refrigerator to set
Rating:
The Pink Chef- 6 (has the possibility of being a 10 with changes)
Hubby Rating- 8
Presentation- 8
Dishes- 7
Leftovers- I made these bars as a treat for our Bible Study group so it's hard to judge leftovers, but it probably made about 20 bars (and I cut them in large servings).
Changes I made while cooking-  I did not have sugar cookie mix like the recipe called for, so I used snicker doodle cookie mix (everyone seemed to like it).  I only used 1.5 C of peanut butter (1/2 regular and 1/2 low fat) instead of 2.5 (which was more than enough!).  I had extra chocolate mixture and chex cereal so I made some puppy chow for later with it.
Thoughts while cooking-  "This is getting powdered sugar everywhere!!"  "Stop eating the cookie dough."
Impressions while eating-  "Why is the top part of the bar coming off of the cookie bottom?"
Changes I would make-  I would use white chocolate instead of milk chocolate (I prefer white chocolate in Puppy Chow Mix as well).  I would try and make it with regular sugar cookie mix...but the snicker doodle wasn't bad!  I did not see the step that says "gently press chex mixture onto cookie"....that is probably why the top part of the bar came off of the bottom!  I would for sure do that next time!  I would probably use less chex mix because these bars were so thick they were hard to eat (maybe 4-5 C rather than 6).  Also, I put the bars in the freezer to set because I was running short on time...I wonder if this has something to do with why the top layer separated from the bottom?  I would still only use 1.5 C of peanut butter, however, I would use the full fat kind and not half and half.
Extra ingredients to use later in the week- Powdered sugar and Chex Cereal

Grilled Pork Tenderloin, Broccoli Rice Casserole, and Bread Machine Buttery Rolls

Recipe From: Allrecipes.com






Grilled Pork Tenderloin- http://allrecipes.com/Recipe/Grilled-Pork-Tenderloin/Detail.aspx
Broccoli Rice Casserole- http://allrecipes.com/Recipe/Broccoli-Rice-Casserole/Detail.aspx
Bread Machine Buttery Rolls- http://allrecipes.com/Recipe/Buttery-Rolls/Detail.aspx  **Pinky's Secret**
Total Time: 45 min prep and 50 min cooking so 1.5 hours (this took a long time, but was SO worth it! Most of the time was the casserole baking and the tenderloin on the grill, so it's not as bad as it sounds!)
Rating:
The Pink Chef- 9
The Hubby Rating- 10
Presentation- 8
Dishes-9 (pheeeeew!)
Leftovers- 6
Changes I made while cooking: I used less celery and onion than the casserole called for (although the right amount probably would have given it more flavor, but honestly, I was sick of chopping).  I cooked the tenderloin for 50 min, not 45 (actually I should say, "hubby cooked...").
Thoughts while cooking:  "What does a 'bunch of celery' mean?  It can't possibly mean I need to chop ALL those celery sticks...."  "This is going to be a lot of dishes!"  "Broccoli, rice, celery...this is healthy right? Ummm minus the cheese and cream soup."
Impressions while eating:  "I know why they call this piece of meat the tenderloin....it's SO tender!"  "This looks like a really fancy meal and it wasn't that much work."  "The casserole could use a little more salt and pepper."
Changes I would make: Add more salt and pepper to casserole.  Cut the casserole recipe in half because this makes a TON of casserole!  We will probably be eating this casserole for a while!
Extra ingredients to use later in the week:  BBQ sauce, celery, and rice
Pinky's Secret:  I LOVE these rolls...and so does everyone else!!!  They are so easy!  I follow the directions exactly like they say, pop it in the bread machine, roll dough into little balls and then get AMAZING buttery rolls!  I grease the pan with butter flavored Crisco, not the regular stuff....it makes them slightly crispy on the outside and gives even more buttery flavor!  I have also made the Texas Road House honey butter to go with them in the past:
http://allrecipes.com//Recipe/cinnamon-honey-butter/Detail.aspx
It's pretty close to the restaurant!  Ohhh sooo yummy!!! These rolls also freeze with no problems!  Just grab and few, microwave them for 30 sec or so, and they taste like you just made a fresh batch!

Hubby does the grilling in the house!  One time he tried to grill me a frozen burrito before I got home
from work because I told him I was craving a burrito...haha It's the thought that counts!! =) 

Bump's Weekly Review (4/11-4/17)

Too much food, Too little time!

Unfortunately, I did not get to make all the recipe's I had planned for on this weeks menu because we were a lot busier than I thought we would be!  I am going to make two of the planned dinners from last week, this week.  I think I'm going to skip posting the menu's/grocery list until I have a week's worth of recipe's that I really really like.  I'm just going to blog about the recipe's and my opinions for now!  This is a learning process in more ways than just cooking (yes, official first time blogger here)!

I'm looking forward to this week because it's EASTER!  That means...Yeast Cinnamon Rolls and Carrot Cake! I'm also going to try and re-create In-N-Out hamburgers this week since we are moving to NM and I don't think they have them there!  

So why were we so busy this week?  Well, Stephen (my very attractive and lovable hubby) had a big rocket launch....who does that? lol He does!  I also set up a tailgate for the spouses to watch the launch.  Here is a video of the launch for your enjoyment! (It gets really good around 50 seconds)

Croissant-lette and Fruit Salad

Recipe From:  Caitie Bump

Croissant-lette- This is great to make from the left-over ingredients from earlier in the week (not to mention super easy and fast!).  I made a simple omelette with ham and cheese (beat 2 eggs and 1/4 C milk with salt and pepper, place in small frying pan (PAM first!), after 5 min of cooking on med heat, add ham and cheese to one side, flip other side over (should look like a half moon now), continue to cook for 5 min flipping back and forth until cooked).  Place omelette on croissant (I learned how to spell croissant correctly this week thanks to this blog haha) and cut in half!

Fruit Salad- Left over from earlier in the week (do not use bananas in fruit salad if you want to use later in the week...nothing worse than brown, soggy bananas!).  Side note, does anyone else always sing Gwen Stefani's song "Hollaback Girl" when spelling bananas???  Ban-an-as! 

Total Time: 15 min 

Rating: 

The Pink Chef- 9

Hubby Rating- 10

Presentation- 8

Dishes- 2

Left overs- 0

Changes I made while cooking:  I didn't really make any changes while cooking because I was making this recipe up as I cooked!

Thoughts while cooking: "This is so fast and easy!" 

Impressions while eating: "I think I'm addicted to croissants!"

Changes I would make: Add a seasoning to the omelette...I like 'Tony's Creole Seasonoing'...however, hubby says this is not necessary.  I think pregnancy is making me crave more salt on foods!

Extra ingredients to use later in the week:  eggs, cheese, ham, fruit salad

Ham 'N' Cheese Quiche with a Buttermilk Pastry Crust and Fruit Salad

Recipe From:  allrecipes.com, Betty Crocker and Caitie Bump

Quiche- http://allrecipes.com/Recipe/Ham-N-Cheese-Quiche/Detail.aspx 

Pastry-  http://www.dvo.com/recipe_pages/betty/Buttermilk_Pastry.html

Fruit salad- It's easy...just cut up several different types of your favorite fruit (I used the extra strawberries from last night, fresh pineapple, apples and grapes), add sweetener (I used Equal...about 1/3 cup), 2tbs lemon juice, and put in fridge while Quiche cooks so a "sauce" will form.

Total Time: 1 hour and 15 min (it took me 15 min to make the buttermilk pastry crust.  You can save time by buying a pre-made pastry crust.  The majority of the time was the quiche baking...not cooking!).

Rating:

The Pink Chef- 6 (the pastry crust just wasn't right for this dish)

Hubby Rating- 9 (He thought it was haha)

Presentation- 8

Dishes- 7

Leftovers- 3-4

Changes I made while cooking:  I used heavy whipping cream instead of half and half in quiche....not a good idea!  It gave the eggs a weird texture.  I made my own pastry shell instead of using a pre-made one.  I cooked the quiche for 35 minutes (perfect!) and did not pre-bake the pastry shell.  This recipe makes 2 quiches...I cut it in half b/c honestly...what will I do with 2 quiches???  However, the pastry crust recipe makes 2 crusts and I combined them to make one thick one...the thicker the crust the better!

Thoughts while cooking: "Ummm I know this crust is supposed to be flaky, but this is falling apart!"  "I think I need more eggs to fill this pie shell."  "Wow, butter and shortening in the pastry...I need to go workout after this." haha "I hope these eggs rise."  "I hate soggy eggs."

Impressions while eating:  "This pastry shell is a no go! It's way too salty and too flaky!"  "I have never had eggs in this texture...."  "Wow, the hubby is getting seconds....maybe I'm too hard on myself."

Changes I would make: I would use a pre-made pastry shell or stick to the standard Betty Crocker pastry shell that I usually use (Sorry buttermilk...you suck!  No offense...):

http://www.bettycrocker.com/recipes/flaky-pastry-shell/f4e79a26-4846-4298-9b26-35e69fc5d709

I would add at least 2 more eggs to fill the pastry shell (but then again I used a large pie pan, not a quiche pan...is there such thing?).  I would use half and half like the recipe calls for and not heavy cream (plus I probably added about 100 cal's to the recipe)...regular milk would probably work too.  I've learned these past few days to stop experimenting and stick to the recipe (for the most part anyway).  

Extra ingredients to use later in the week: eggs, ham, cheese, onion, and creamer

"Buttermilk....you suck!"

Mom's baking tip:
this is what the dry ingredients plus the
shortening/butter should look like once
"cut" in (pea size).  A pastry blender (see
top right) is a must for any baker!  You
can also use two knives and criss-cross
them to cut the shortening/butter in.
Also, when baking a crust you should
cover the outside edges with aluminum
foil so it does not burn.  Lastly, do not
trust the baking time when it comes to
dough.  I always cook mine 5-10 min less!
  

  

B.L.T.A on a Croissant, Curly Fries, and Pudding with Strawberries

Recipe from: Caitie Bump (B.L.T.A similar to Red Robin)

B.L.T.A.- pile bacon, lettuce, tomato, and avocado on a croissant...yes, it's really that simple! 

Curly Fries- I used Albertsons brand and followed the directions on the package  (I think these baked fries are the closest you're gonna get to restaurant style without frying them).

Vanilla Pudding with Strawberries- make vanilla pudding according to package 

(I used the kind you have to cook on the stove) and add cut up strawberries...again, yes, it's that simple!

Total Time: 30 minutes
Ratings:
The Pink Chef- 9
Hubby Rating- 9
Presentation- 9
Dishes- 3
Leftover- 1
Changes I made while cooking:  I added turkey and mayo to the hubby's B.L.T.A. I added "Laury's" seasoning to the fries half way through cooking.
Thoughts while cooking:  "Wow, this is super fast!"  "We need more ketchup."  "I should have used instant pudding..."  "Always wash your fruit, people have babies in the fields" (this sounds really weird...but I actually had a patient who had her baby in the strawberry field...yikes!!!).
Impressions while eating:  "This is the best meal I have blogged about so far!"  "Pudding and strawberries are boring"  "Strawberries would taste much better with cool pudding"
Changes I would make:  Possibly add cheese to the B.L.T.A.  Add salt to the tomato's on the sandwich.  Spice up the dessert....next time I will make this recipe instead:
http://allrecipes.com/Recipe/Strawberry-Trifle/Detail.aspx
Extra ingredients to use later in the week:  Bacon, croissants, lettuce, pudding, strawberries

Can you say, BOOOORING!

Chicago-Style Pan Pizza

Chicago-Style Pan Pizza!

 Recipe from: allrecipes.com (one of the  best cooking websites ever!     

  I highly recommend it for ideas!)

  http://allrecipes.com/Recipe/Chicago-Style-Pan-Pizza/Detail.aspx 

Hubby to the Rescue!

Total time: 40 min (we added 10 minutes   

 to our time due to our can opener breaking 

 while trying to open the tomatoes).  Thank 

 goodness for the hubby and wire cutters! =)  

 Ratings:  

  The Pink Chef- 6

  Hubby Rating- 7

  Presentation- 5

  Dishes- 1 (very few!)

  Leftovers- 2

Changes I made while cooking: I subbed sausage for pepperoni.  Didn't cook tomatoes like the recipe said, just opened the can (finally) and dumped them on top of the pepperoni with some garlic salt (I love garlic salt if you haven't noticed yet!). I also did not use fennel seed (looks like bird seed haha but it is good in tomato sauce for spaghetti).  I cooked the pizza for only 20 min vs. 25-35 min the recipe called for (however, I like my dough a little bit more raw than  the average person!).  

Thoughts while cooking:  "There is no way this dough will fit in this pan!" "Wow, minus the dough, this is pretty fast and easy!"  "Thank goodness for my hubby or this pizza would be tomato-less!"

Impressions while eating:  "This dough is uneven under the pizza and even a little more raw than I would like."  "Needs more toppings!"  "Very cheesy and the crust on the outside of the pizza is good."

Changes I would make:  Instead of using bread dough, I would use Pillsbury canned pizza dough (2 cans so it's still "Chicago-Style").  I like their pizza dough better.  If you like the bread dough, then I would use 1.5 loafs and make bread-sticks with the extra half loaf!  One loaf just isn't big enough to make an even crust on the bottom.  I would add more toppings so it fills the dough (bigger toppings like mushrooms, yes, sausage, and peppers).  I added extra cheese which was sooo yummy (but when is extra cheese not yummy???).

Extra ingredients to use later in the week: The bread dough comes in a pack of 3, so I have 2 extra loafs (good thing you can freeze it!  Would be good to actually use as a side item for a future recipe).

-The Pink Chef

"I would rather be in Chicago right now"

Oprah's Unfried Chicken, Mashed Potatoes and Campfire Applesauce

"Holy Starch!"

 Recipes from: Food.com (chicken), Stephen Bump (mashed potatoes), Caitie Bump (Campfire Applesauce).
Chicken: http://www.food.com/recipe/oprahs-unfried-chicken-27516

Mashed potatoes: Lot's of butter, milk, and garlic salt....Stephen just adds things until it tastes good! It was actually about 8 potatoes (with skin still on), 1/2 stick butter, ~1 C milk, and garlic salt and salt to taste.

Campfire Applesauce: Put cinnamon applesauce in a dish, top with lots of marshmallows, and cook at 350 for 10 min (if oven is still hot), 20 if not. Should look like campfire marshmallows on top!
Total time: 1 hour
Ratings: (0-10, 10 being the best)

The Pink Chef- 5 for the chicken 10 for the mashed potatoes ;-)

Hubby Rating- 7

Presentation- 5

Dishes (0 being none, 10 being "still doing dishes the next day")- 6

Leftovers (based on how many extra meals)-3

Changes I made while cooking: I used chicken tenders instead of drumsticks and breasts. I did not use Old Bay seasoning because we didn't have any. I cooked chicken for 24 min instead of 1 hour (probably b/c I used tenders instead...24 min was perfect!).

Thoughts while cooking: this is messy, but it smells good!

Impressions while eating: "Holy Starch! This dish needs color!" "This chicken needs more seasoning" (maybe Old Bay is in this recipe for a reason? haha).

Changes I would make: Add a veggie for color (and to make it a bit healthier), use Old Bay or add garlic salt to chicken, make gravy on the side, could also coat fish or pork in the future, would like to try drumsticks next time.

Extra ingredients to use later in week: potatoes, applesauce, marshmallows, yogurt, and breadcrumbs


-The Pink Chef

"What a mess!"

Who is the Pink Chef?

Hello! My name is Caitie, I'm 26, a military wife of almost 3 years, live in California, a registered nurse (who is currently not working because we are getting ready to move to NM), pregnant with our first child (a little girl we have decided to name Kelsey), a Christian, and I love the color pink =)

Why start this blog?
1.  Too many women my age do not know how to cook- I know it's not the 1950's and women don't just stay at home and cook, but I believe every woman should have at least 5-10 good recipes they can make perfectly every time!  I have my "secret recipes" that I will share (called "Pinky's Secrets"), but the majority of this blog will be new recipes!  I know I will have some great ones and some...gross ones, but I will be honest the entire time (hey, at least you don't have to eat it!  Sorry hubs!).      

2. I have "Obsessive Grocery Shopping Disorder"- meaning I go to the store without a list and buy a bunch of random stuff! I always have to buy the "new" products...the latest cake mix, the newest pasta, etc. These items then sit in my pantry and I eventually have to throw them away. I want to be more organized and shop with a purpose!  I am planning on creating a weekly menu and grocery list once I have enough "eatable" recipe's for a week (basically when I have 7+ recipe's that I really really like).

3. Money doesn't grow on palm tree's- Because we are going from two incomes to one, we can no longer afford to support my "O.G.S.D." If I have a weekly recipe and grocery list then I hope to spend less money and throw less out!

4. Soon to be "The Pink Momma"- which means less time to plan and cook! If I have several weekly menus then I can make sure we don't starve and I don't have to think about recipes!

5. I find myself interesting- I hope you do too! =)

How will this blog work?

I will create a weekly menu with 6 dinners and 1 breakfast (leaving the other days for eating out (we are limiting ourselves to 2 times per wk) and left overs). I will also create a grocery list for the week and post how much I spend on the food (keep in mind, I shop at the commissary on base so it will be a little more for civilians). I will rate each meal, post pictures, and blog about how the meal turned out. At the end of the week I will post the final menu and grocery list after my revisions. I will also try and post one "weekly special recipe" that I have tried in the past or is a "Pinky's Secret!"  I will also post "Mom's baking tips," because everything I know about baking is due to her (baking is our specialty!).

I hope you enjoy this blog! Please leave comments and recommendations!

-The Pink Chef

"No we are not expecting an earthquake...
this is the aftermath of O.G.S.D "